In a large bowl, combine all the ingredients for the meatballs and mix lightly. Wet your hands and shape the mixture into 1-inch balls. Arrange in a single layer in the prepared baking dish.

In another bowl, combine the peppers, onion, mushrooms, barbecue sauce, and cola; mix well. Pour the sauce mixture over and around the meatballs.

Bake, uncovered, for about 1 hour or until the sauce is bubbly and the meatballs are cooked through.

Notes:

Yield: About 40 meatballs (4 servings as a main dish, 8 to 10 servings as hors d’oeuvres.)

Keeps for up to 2 days in the refrigerator; reheats well. Freezes well for up to 3 months.

Chef’s Secrets:• No Barbecue Sauce? If you don’t have barbecue sauce, use ketchup and add 2 tsp low-sodium soy sauce to the sauce mixture.

• Pick a Pop: Instead of diet cola, use ginger ale, 7Up, or other lemon-lime carbonated beverage. If made with regular pop instead of sugar-free, one serving will contain 316 calories and 19.7 g carbohydrate.

• Double without Trouble: If doubling the recipe, make the meatballs in a large pot on top of the stove over medium-high heat. Prepare the sauce mixture and heat until bubbly. Add the meatballs to the sauce and reduce heat to low. Simmer, partially covered, for about 1 hour, stirring occasionally.